Persian balls or centers from Joy of Cooking (Sixth edition) (page 793) by Irma S. Rombauer and Marion Rombauer Becker

  • dried figs
  • crystallized ginger
  • confectioner's sugar
  • pecans
  • seeded raisins
  • pitted dates

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute candied orange peel for crystallized ginger.

  • jdub1371 on February 14, 2021

    These are wonderful. I was looking for a way to use up some dried figs. Made the crystallized ginger version. Was low on pecans so I used half pecans and half slivered almonds. The food processor worked fine instead of a grinder. Recipe is easy to scale up or down. Nice sweetmeat to have around for a nibble after supper. I could see dipping these in chocolate to make a very sophisticated Raisinet kind of thing.

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